The sweet tang of dried fruit combines with the richness of pumpkin to create this delightful pumpkin bread.
By Yankee Magazine
Oct 12 2021
The sweet tang of dried fruit combines with the richness of pumpkin to create this delightful pumpkin bread. Recipe from the Harborside House in Marblehead, Massachusetts.
2-1/2 cups sugar
2/3 cup oil, canola or safflower
1 16-ounce can pumpkin
3-1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons cloves
1-1/2 teaspoons cinnamon
2/3 cup milk
2/3 cups dried cranberries, cherries, or raisins
2/3 cup chopped walnuts (optional)
Mix sugar, oil, and pumpkin by hand. Beat in eggs one at a time. Sift dry ingredients together, and mix into pumpkin mixture alternately with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans. Bake at 300 degrees for 1 hour and 15 minutes (check at 1 hour if using small loaf pans). Cool for 10 minutes before removing from the pans.